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Seafood Recipes


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1 Reviews
Broiled Scallops
Scallops have such a delicate taste that I think they are one of the best seafood available. This dish makes a great appetizer or main dish.
180
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1 Reviews
Fried Calamari
This is a fantastic seafood recipe. It is ideal for an appetizer or a main dish. Be careful not to over cook the calamari. Serve with your favorite seafood sauce and lemon wedges.
187
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1 Reviews
Clam Chowder
This chowder is fantastic. Full of body, taste, and great texture. Never buy canned chowder again.
352
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1 Reviews
Emeril's Crab Cakes
Great texture and even better taste makes these cake a favorite.
360
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1 Reviews
Crab Cakes
Easy to make, very tasty and enjoyed by every one.
362
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1 Reviews
Crab Cakes2
Crab cakes with a touch of New Orleans. These are very tasty and rather easy to make.
367
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1 Reviews
Crab Cakes3
Nice crab cake that is easy to make and has a good taste.
368
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1 Reviews
Grilled Foil Packet Shrimp
Shrimp cooked in their own juices that is simple and very tasty.
410
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1 Reviews
Frogmore Stew Seafood
Frogmore Stew is somewhat like a low country boil. If you like shrimp, you will love this meal.
419
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1 Reviews
Shrimp Stock
Shrimp stock may be used in numerous recipes, but is essential for gumbo.
432
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FISH COOKERY HINTS

The principal differenation in types of fish, as related to fish cookery, is the variation in fat content.

As a rule, fat fish, such as salmon or shad, are most desirable for baking, broiling, and planking because their fat content will keep them from becoming dry.

Lean fish, such as cod and haddock, are preferred by some for boiling and steaming as their flesh is firm, and will not easily fall apart while cooking. Both fat and lean fish are suitable for frying.

There are, however, so many exceptions to these rules that actually all fish may be cooked by any of the basic methods with excellent results if allowances are made for the fat content. For example, lean fish, such as halibut, may be broiled or baked if basted frequently with melted fat; otherwise they will have a tendency to become dry.

Most Important Cookery Rule: The most important thing to remember in cooking fish is that it is too often overcooked. Just enough cooking to enable the flesh to be flaked easily from the bones will leave the fish moist and tender and bring out its delicate flavor.

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